Eggnog Monte Cristos Recipes

Steps:

• Fill a Dutch oven 3/4-inch deep with peanut oil and bring to 350 degrees F.
• Whisk together flour, soda water and egg until combined, then set aside.
• Place one piece of the bread on a prep surface and add the Swiss cheese, then ham.
• On the second piece of bread place the turkey, then American cheese.
• Sandwich together, making sure that all the fillings aren't sticking out, to prevent burning.
• Dip sandwich in batter, being sure to coat it completely, then drop into oil. Cook until golden brown, for 3 minutes on one side, then flip and cook for another 3 minutes.
• Remove and let drain on paper towels. Dust with powdered sugar, then cut sandwich into quarters and serve with a side of raspberry preserves.

Steps:

• For the French toast batter: Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended.
• Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs.
• Add butter to a pan on medium-high heat to melt and place coated bread in the pan.
• Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown.
• Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese.
• Cook an egg (any style) and place on top of the ham.
• Put the other piece of French toast on top of the ham and dust with powdered sugar.

Steps:

• Microwave the jam in a microwave-safe bowl until loosened, 20 to 30 seconds. Stir in the mustard; set aside.
• Heat 1/2 tablespoon butter in a large nonstick skillet over medium heat. Add 1 crepe; stack 2 slices each ham, turkey and cheese on one half of the crepe. Cook until the crepe just starts browning on the bottom and the cheese starts melting, 1 to 2 minutes. Fold the crepe in half over the filling using a spatula, then fold in half again to form a wedge. Flip the wedge and cook until the bottom is browned, about 30 seconds. Transfer to a plate. Repeat to make 3 more crepes. (Remove the skillet from the heat between batches if it gets too hot.)
• Toss the greens and frisee with the olive oil and a pinch each of salt and pepper. Serve the crepes with the raspberry mustard and salad.

Steps:

• Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften.
• Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil.

Steps:

• In a small bowl, combine the mayonnaise, salad dressing and Dijon mustard; spread over 1 side of each slice of bread. On 4 slices, layer the turkey, ham and Swiss cheese; top with remaining bread. In a shallow bowl, combine the eggs, cream and ground mustard. Dip sandwiches in egg mixture., On a griddle or large skillet, melt butter. Toast sandwiches over medium heat until bread is golden brown, 2-3 minutes on each side. Serve with preserves.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggplant; cook 2-3 minutes on each side or until tender and lightly browned. Remove from pan., In same pan, heat 2 tablespoons oil over medium heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Remove from pan; wipe skillet clean., In a shallow bowl, whisk eggs and milk until blended. Spread 1 tablespoon herb cheese over each slice of bread. Layer 4 slices with eggplant and mushrooms; top with remaining bread., In same pan, heat 1 tablespoon oil over medium heat. Carefully dip both sides of sandwiches in egg mixture, allowing each side to soak 5 seconds. Place 2 sandwiches in skillet; toast 2-3 minutes on each side or until golden brown. Repeat with remaining oil and sandwiches.

Steps:

• Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.
• Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.